Wine & Dine with Jeff is back to share an amazingly delicious pad see ew recipe with us! I don’t know about you, but I’ll definitely be making this for my next night in. Check out the full recipe below — but first, if you don’t already have a wok, you can order one here!
What does pad see ew taste like? It’s salty and slightly sweet with a chargrilled flavor. This is what made me fall in love with pad see ew. The chargrilled flavor is achieved because the noodles caramelize in the wok. This pad see ew recipe boasts the big signature flavors and contrasting textures and is restaurant delicious, but it’s made with pantry friendly ingredients and is less expensive than dining out. Pad See Ew is the most loved street food on the streets of Thailand, and I want to show you how easily you can prepare it at home.
Ingredients
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10 Oz of Chicken Thighs (boneless and skinless) sliced 1/4 inch slices
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8 Oz of Wide Rice Noodles
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6 Oz of Chinese broccoli or substitute baby broccoli
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1 Tablespoon of minced garlic around 4 cloves
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1 Egg
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5 Tablespoons of Grape seed oil (split between cooking)
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1 Tablespoon of Soy Sauce
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2 Tablespoons of Oyster Sauce
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2 Tablespoons of DARK soy sauce *See note below
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1 Tablespoon of rice wine vinegar
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1 tablespoon of water
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Directions
1.Let’s start with the sauce — just 4 key ingredients and a little water. Soy sauce, oyster sauce, dark soy sauce and rice wine vinegar. Only the dark soy sauce that is rich and thick and slightly sweet is the most difficult to find at a regular grocery store; it is mostly found at Asian markets or online. (To make your own Dark Soy sauce, combine 1/2 cup of regular soy sauce with 1/4 cup of Blackstrap molasses, and combine 1/3 cup of dark brown sugar with 1 teaspoon of corn starch and 1 teaspoon of water. Bring everything to a simmer except the corn starch slurry. After 3 minutes add the corn starch slurry and simmer for 2 minutes. Then you have your own dark soy sauce!) Combine soy sauce, oyster sauce, dark soy sauce, rice wine vinegar, and water, stir to combine, and set aside.
2. I am adding chicken thighs in my stir fried noodles but you can add any protein you like. The most important step in a stir fry is to prep all the ingredients ahead of time because the stir fry cooks very quickly. Trim the fat off the chicken thighs and against the grain of the meat slice 1/4 inch slices of the chicken thighs. Because the meat is sliced very thin it only takes a matter of minutes to cook in the hot wok. If you don’t have a wok, this stir fry can also be prepared in a sauté pan. Then prepare your rice noodles. I am using the wide rice noodles but if you can only find the pad thai noodles you can use them also. Prepare the noodles for stir fry package instructions. For the wide dried rice noodles, I soaked the noodles in very hot tap water for 30 to 35 minutes. Have this timed so the noodles are ready when you are ready for the noodles to hit the wok.
3. After prepping your chicken thighs you want to make sure you have your vegetables ready to go. Mince your garlic cloves in advance and set them aside. The vegetable that goes in the Pad See Ew is Chinese broccoli. I have to admit, it is hard to find Chinese broccoli unless you live near an Asian market. I do live near an Asian market but they were out of Chinese broccoli at that time. I think the best substitute is baby broccoli because it has the same thick, stocky bottom — the only difference is the baby broccoli flowers on top and the Chinese broccoli has a leafy top. Another choice for vegetables in the stir fry would be Bok Choy. Use whatever is fresh that you can get your hands on.
4. Add 3 tablespoons of grapeseed oil and turn your wok or sauté pan to medium high heat. Right before you see a puff of smoke from the oil, add the minced garlic and the chicken and stir around in the pan to combine. Keep stirring a continual movement inside the wok or sauté pan to keep the garlic and chicken from burning. Since the meat is sliced very thin it should only take around 2 or 3 minutes for the meat to turn from pink to a greyish color. Then add the broccoli and cook for another 2 minutes until the chicken and broccoli are cooked.
5. Then push the chicken and broccoli to one side of the pan and add 1 tablespoon of oil to the empty side of the wok. Add the egg and scramble the egg in the pan. This should only take 30 seconds to scramble in this hot pan. Mix the scrambled egg in with the chicken and broccoli, and remove everything from the pan.
6. Drain all the water off the wide rice noodles. Add 1 tablespoon of grapeseed oil to the hot wok or sauté pan. Add the noodles and the prepared sauce, and toss to combine all the noodles in the sauce. This is the important step — you want to let the noodles sit undisturbed in the hot wok for 30 seconds to 1 minute, and then flip them over to the other side. Add the chicken and broccoli mixture back to the pan. Toss the noodles in the hot wok until they get dark and caramelized — this is the best part of Pad See Ew. Plate up, eat, and enjoy!
Doesn’t this recipe look delicious?! Are you going to try this for your next night in dinner plans? Let us know in the comments below!
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